For these terrific sandwiches, Julianne Jones uses asparagus both raw (shaved into long, thin strips) and roasted. What also makes these sandwiches distinct is aged goat cheese (not fresh), which adds a richer flavor.
Four split 6-inch lengths of baguette, toasted (optional)
Preheat the oven to 400°. On a baking sheet, toss half of the asparagus with 2 teaspoons of the olive oil and season with salt and pepper. Roast for 10 to 12 minutes, until tender and charred in spots. Let the asparagus cool.
Meanwhile, using a vegetable peeler, shave the remaining asparagus into long, thin strips. In a medium bowl, toss the shaved asparagus with the lemon juice and season with salt and pepper. In another medium bowl, toss the mesclun and mint with the red wine vinegar and the remaining 1 1/2 tablespoons of olive oil; season with salt and pepper.
Mound the roasted asparagus, goat cheese, shaved asparagus, mesclun mix and avocado on the baguettes and serve the sandwiches right away.